This soup is sweet, smooth, and creamy, and deliciously rich, with a slight Smokey flavor. Most popular in the summer and fall when tomatoes are at its best, although, I enjoy this vegetarian delight any time of year!
6 red peppers
2 tbsp. olive oil
1 onion, chopped
3 ripe tomatoes
5 cups vegetable stock
6 tbsp. mascarpone cheese
Handful of fresh basil leaves
Salt and black pepper
Preheat oven to 450. Arrange peppers on a cookie sheet and cook for about 30 minutes, until charred. Transfer the peppers to a bowl, cover with plastic wrap, and let stand for 15 minutes, until cool enough to handle.
Heat the oil in a large saucepan, then cook the onion and garlic for 4 minutes. Add tomatoes and stock. Boil, reduce the heat, cover, and simmer for 10 minutes.
Peel the peppers, remove seeds, and put flesh in a food processor or blender with any juices. Add the mascarpone. Pour in the soup, add the basil, and process until smooth. Season with salt and pepper to taste! Enjoy!